January 2009


Spicy Ranch Chicken Wings
3 pounds cut chicken wings, mini (We get these at Walmart or Sams Club)
3/4 cup hot pepper sauce
1/4 cup butter, melted
3 tablespoons cider vinegar
1 envelope ranch salad dressing mix
1/2 teaspoon paprika

In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. Place chicken on racks in two greased 15-in. x 10-in. x 1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear. Yield: about 4 dozen.

Source: PriscillaBakes



Soft & Chewy Chocolate Peanut Butter Cookies
1 pkg. (2-layer size) devil’s food cake mix
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup peanut butter
2 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. Shape into 44 (1-inch) balls. Roll in sugar. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Source: PriscillaBakes


Barbecued Chicken Quesadillas
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast (I used canned chicken breasts from Sams, the chicken you would normally use for chicken sandwiches)
1/3 cup barbecue sauce

Spread butter over one side of each tortilla. Place tortilla, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.

Source: PriscillaBakes


Texas Salsa

2 large red tomotaos, chopped
1 cup chopped onion
2 (4-oz.) cans chopped green chilis
3/4 cup fresh cilantro, chopped
2 tsp. garlic, minced
1 tsp. salt

Combine all ingredients together. Marinate for 1-2 hours before serving. Serve with tortilla chips.

Source: PriscillaBakes


Sassy Cinnamon Cookies

1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cinnamon-flavored baking chips
2 tablespoons sugar
1 teaspoon ground cinnamon

Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into balls. Roll in sugar-cinnamon mixture. Place balls 3 inches apart on ungreased large cookie sheet (do not flatten). Bake 10 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. *To keep from hardening store in air-tight container*

Source: PriscillaBakes


A flavorful topping adds zing to poached chicken

TIME: 19 minutes


4 boneless, skinless chicken breast halves (about 6 oz each)

1 ruby red grapefruit

1 c cubed avocado (MUFA) (about 1 med)

4 radishes, thinly sliced

1⁄4 c chopped fresh basil leaves

1⁄8 tsp salt

4 leaves red or green leaf lettuce (optional)

1. PLACE chicken in large saucepan with 4 cups salted water, and bring to a boil over high heat. Turn off heat, cover, and let stand 15 minutes or until a thermometer inserted into thickest portion registers 160°F.

2. REMOVE peel and pith from grapefruit with knife while chicken cooks. Working over a bowl to catch juice, free each segment from its membrane and cut segments into bite-size pieces, dropping them into bowl. Add avocado, radishes, basil, and salt. Toss gently to mix.

3. DRAIN chicken (discard liquid) and cut crosswise into 1⁄2″ slices. Divide grapefruit mixture into 4 portions and add a quarter of the chicken to each, drizzling chicken with grapefruit juice. Serve over lettuce leaves (if using) and garnish with additional basil leaves, if desired.

Nutritional Info Per Serving

269 cal, 41 g pro, 9 g carb, 3 g fiber, 7.5 g fat, 1.5 g sat fat, 99 mg chol, 188 mg sodium

Source: Prevention.com


A creamy, sweet-tooth-satisfying dessert–and it’s good for you!

TIME: 20 minutes + chilling time


3 whole graham crackers, crushed

1 lg ripe banana, sliced

1⁄2 c sugar

1⁄4 c unsweetened cocoa powder

3 Tbsp cornstarch

1⁄8 tsp salt

3 c 1% milk

1⁄2 tsp vanilla extract

1 1⁄2  c semisweet or dark chocolate chips (MUFA)

1. DIVIDE graham cracker crumbs evenly among 6 custard cups or ramekins. Press into bottom. Top with banana, reserving a few slices for garnish.

2. MIX sugar, cocoa, cornstarch, and salt in large saucepan. Stir in milk. Whisk over medium heat until pudding thickens and comes to a boil.

3. COOK 1 minute longer. Remove from heat and stir in vanilla extract. Pour into prepared custard cups. Cover with plastic wrap and chill for at least 2 hours. Top each serving with 1⁄4 cup of the chocolate chips and garnish with reserved banana.

Nutritional Info Per Serving

391 cal, 7 g pro, 65 g carb, 4 g fiber, 15 g fat, 8.5 g sat fat, 6 mg chol, 150 mg sodium

Source: Prevention.com

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